Category Archives: Recipes

MissouriVignolesMarinatedPeachRecipe

Vignoles white wine Marinated Grilled Fruit Recipe

MissouriVignolesMarinatedPeachRecipeAugust was Missouri Wine’s Vignoles Month and to celebrate, we are sharing a Marinated Grilled Fruit Recipe. Grilled peaches and pears that have been marinated in Boenker Hill’s Vignoles white wine is the perfect end of summer dessert. The recipe and video on how to make it are below.

Vignoles Marinated Grilled Fruit Skewers Recipe

Time: 20 minutes active, 2 hours inactive | Yield: 6-8 servings

Ingredients:

4- Peaches

4- Pears

2 cups- Missouri Boenker Hill Vignoles (semi-sweet white wine)

½ cup- Marscarpone

2 oz.- Orange juice

1 tbsp- Honey

Fresh mint (Optional garnish)

Directions:

Soak 12-15 skewers in warm water for 10-30 minutes. Wash and cut the peaches and pears into large slices. (Tip: Ripe but still slightly firm fruit is best for this recipe as it will soften some when marinated and when cooked.) Assemble the skewers, alternating between the peach and pear slices. Marinate the fruit in Missouri Vignoles for 1-2 hours.

While the fruit marinates, make the sauce by whisking together the marscarpone, orange juice and honey, adding additional orange juice until it reaches the desired consistency.

Grill the fruit skewers for 1-2 minutes on each side. Leave them on the grill just long enough to sear both sides; you don’t want to overcook the fruit. Remove the skewers from the grill, allow to cool slightly, drizzle with the sauce, garnish with fresh mint and enjoy!

Peanut Butter Concord Wine Ice Pop

Sweet Red Wine Popsicle recipes

Peanut Butter Concord Wine Ice PopJuly is Missouri Wine’s Concord Month and to celebrate, we are sharing two wine popsicle recipes!

At Boenker Hill, our Sweet Red Wine is made from Concord, which is a native American grape varietal. Even though Concord is a red wine, it’s usually served chilled. It’s light, sweet and very refreshing on a hot summer day and make’s the perfect popsicle to cool off. Stop in today to purchase your Sweet Red wine or buy it online.

Fruity Red Wine Popsicle recipe:

Ingredients:

Prep Time: 5 min     Total Time: 3-4 hours
Serves: 6-8

  • 3 cups of fresh fruit of your choices (strawberries, blackberries, or blueberries)
  • 3 cups Boenker Hill Sweet Red Wine

Pour into a blender. Mix and then pour into a popsicle mold or ice cube tray, freeze for 3-4 hours, and enjoy! If your wine ice pop doesn’t want to come out of its mold, run it under cool water for a few seconds and try again.

Peanut Butter and Sweet Red Wine Ice Pops Recipe 
Prep Time: 5 min     Total Time: 3-4 hours
Serves: 6-8

Ingredients:

  • 1/3 cup Creamy peanut butter
  • 1 cup Vanilla yogurt 1 ½ cups
  • Boenker Hill Sweet Red wine

Directions:
In a medium-sized bowl mix the peanut butter and yogurt until smooth. Spoon or pipe the peanut butter mixture into ice pop molds until 1/3-1/2 full. Fill the rest of the molds with Missouri Boenker Hill Sweet Red wine. Freeze for 3-4 hours until solid. Run the molds under cool water for a few seconds to loosen the pops from the mold. Remove the pop from the mold and enjoy!

 

BoenkerHillStLouisBBQrecipe

Missouri Norton Wine Steak Sauce recipe

Big, bold and complex, our Missouri Norton wine is an amazing complement to a delicious steak. Ready to take your steak to the next level? Follow this video on making your own Norton Wine Steak Sauce:

Time: 25-30 minutes |   Yield: 4 servings

Ingredients:

1 tbsp- Canola oil

4 (6-8 oz) Steaks, sirloin

3 tbsp- Shallots, minced

2 tsp- Fresh rosemary, chopped

1/2 cup- Missouri Norton (full-bodied red wine)

1/2 cup- Beef stock, unsalted

1 1/2 tsp- Butter, unsalted

1/2 tsp- Dijon mustard

1 tbsp- Flat-leaf parsley, chopped

Salt and pepper, to taste

Directions:

  • Heat a large skillet over high heat. Add oil; swirl to coat.
  • Sprinkle steaks evenly with salt and pepper.
  • Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Let stand 5 minutes.
  • Reduce heat to medium-high. Add shallots and rosemary to pan; sauté 1 minute or until lightly browned.
  • Add wine and cook for 2-3 minutes.
  • Add beef stock; cook 4-6 minutes or until liquid is reduced by half and mixture is slightly thickened.
  • Remove pan from heat. Add butter and mustard. Season with salt and pepper to taste; stir with a whisk.
  • Top steaks with sauce and sprinkle with chopped parsley.

Serve alongside a glass of Boenker Hill’s Missouri Norton and enjoy!

Missouri Norton Wine BBQ Sauce

Missouri Norton Barbecue sauce

Missouri Norton Wine BBQ Sauce

This BBQ sauce is rich (thanks to the wine), slightly sweet, and nicely thick with just a hint of a spicy kick. It is ideal for beef, lamb, and Portobello mushrooms, but could work with much more. This recipe makes about 4 ½ cups, enough for a group or to save. It keeps well for months.

Ingredients:

  • 2 – 5.5 oz (156ml) cans tomato paste
  • 1 cup (240ml) unsweetened applesauce
  • 1 cup (240ml) honey
  • 1 cup (240ml) red wine vinegar (Ever tried making your own?)
  • 1 cup (240ml) Boenker Hill Vineyard Norton, a full-bodied, rich red wine
  • ¼ cup (60ml) dark molasses
  • 1 Tbs. smoked paprika (We used mild)
  • 1 Tbs. dry mustard powder
  • 2 Tbs. onion powder
  • 2 tsp. garlic powder
  • 2 tsp. fine sea salt
  • ½ tsp. ground allspice
  • ½ tsp. cayenne pepper (or more to taste)

Directions:

In a large saucepan over medium heat, mix together all ingredients and bring to a simmer. Reduce heat and simmer uncovered for approximately 15 minutes, stirring occasionally. Simmer longer if you like your BBQ sauce extra thick.

When the sauce has simmered for about 10 minutes, taste test it to see if you want to turn up the heat. If it needs more kick, add a tad more cayenne pepper. Continue simmering for at least 5 minutes.

Let the sauce cool and pour into a bottle or jar with a tight fitting lid. It’s delicious right away, but it’s even better the next day. Consider making it ahead of when you’ll be cooking out. The sauce will keep for months in the refrigerator and freezes well.

*Pro-tip: Keep some in a squeeze bottle for later use.

Recipe from Missouri Wines.

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Norton and Food pairing Missouri wine

Boenker Hill Winery Norton wine pairings

This month we are featuring our Missouri Norton. This full bodied red wine showcases the unique characteristics of the Norton grape:  spicy earth tones and rich fruit flavors with a light tannin finish.

What does Norton pair with?

Nortons pairs with red meat like, steak, barbecue and lamb. It also complements dark chocolates, strong cheeses such as blue and Cheddar, and spicy seafood. We also regularly pair this with pasta, red sauce based dishes and sipping it around fire pits.

Don’t have time to stop by our winery to purchase Norton? You can now purchase wine on our website.

Norton and Food pairing Missouri wine

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Wine Ice Cream Bowls 1

Wine Ice Cream Recipe to celebrate Labor Day

Having people over for Labor Day? Make this easy, 3 ingredient wine ice cream ahead of time and serve it for dessert. Sounds so good!

Tag us in your photos with #BoenkerHill or on Facebook and we may feature your photo!

Wine Ice Cream Bowls 1

Easy, 3 Ingredient Wine Ice Cream

Prep time- 5 minutes | Total time- 3-4 hours
Servings- 3-4

Ingredients
¾  cup        Boenker Hill Vidal Blanc
4 tbsp        super-fine sugar (find it in the baking aisle or make it)
1 ¼ cup    heavy whipping cream

Directions
–    In a medium mixing bowl, whisk the super fine sugar into the wine until completely dissolved.
–    Slowly whisk the cream into the wine and sugar mixture until it begins to thicken, about 2-3 minutes.
–    Pour the mixture into a freezer safe container.
–    Freeze for 3-4 hours.
–    Scoop and enjoy. Try topping with fresh fruit for a little extra refreshing goodness.

*Note: If you choose to use a sweeter white wine, decrease the amount of sugar added to taste. 

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a bowl of shrimp scampi

Vidal Blanc Shrimp Linguine Recipe

a bowl of shrimp scampi

If you’re craving seafood pasta, we’ve got the perfect dish for you! Try our Vidal Blanc wine shrimp linguine recipe. This simple, but delicious entrée is enhanced with the addition of Missouri white wine. We made this dish with a Vidal Blanc, but you could also use another crisp, dry white such as Seyval Blanc. It’s a quick meal to cook and is sure to become a favorite at the dinner table.

Tag us in your photos with #BoenkerHill or on Facebook and we may feature your photo!

This month at Boenker Hill we are celebrating Vidal Blanc, a crisp dry white wine with refreshing notes of herbal and grapefruit flavors that has a bright, clean and lingering finish.

Boenker Hill Vidal Blanc Shrimp Linguine Recipe

Time: Prep: 10 minutes  |  Cook: 15-20 minutes

Yield: 6-8 servings

Ingredients:

16 oz               Linguine (dry, uncooked)

4 tbsp             Butter (unsalted)

2 tsp               Garlic – minced

1 tsp                Red pepper flakes

1 cup               Missouri Vidal Blanc (dry white wine)

Bag (12oz)     Raw shrimp – peeled and deveined

1                      Pinch of salt and pepper to taste

1                      Zest of lemon

¼ cup             Fresh lemon juice

1 tbsp             Fresh parsley (for garnish)

¼ cup             Shredded parmesan cheese (for garnish)

Directions:

Cook pasta according to package instructions in a large pot of boiling salted water until al dente. Drain and set aside. Melt butter in a large skillet over medium heat until sizzling. Add minced garlic and red pepper flakes and sauté garlic for one minute before adding wine. Cook mixture for approximately one minute. Carefully add shrimp then season with salt, pepper, and lemon zest. Cook shrimp for 5-7 minutes until shrimp are pink. Remove skillet from heat and stir in fresh lemon juice. Add pasta and toss lightly to combine until pasta is well coated. Garnish each serving with fresh parsley and shredded parmesan cheese.

This recipe is full of flavor, but the leftovers also tastes great reheated the next day after the pasta absorbs more of the sauce.

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